Creamy White Chicken Chili

Creamy White Chicken Chili offers a lighter take on traditional chili that’s just as comforting and satisfying. This version skips the tomatoes and beef in favor of tender chicken, white beans, and green chilies swimming in a creamy, spice-infused broth. The secret to its velvety texture? Puréeing a portion of the beans creates natural thickness without loading up on heavy cream, making it feel indulgent while staying relatively light.

Perfect for chilly evenings or casual gatherings, this white chicken chili comes together quickly using simple pantry staples and leftover or rotisserie chicken. The bright flavors from lime juice and green chilies keep it interesting, while the creamy base makes it undeniably cozy. It’s the kind of dinner that tastes even better the next day and freezes beautifully for easy future meals.

Why You’ll Love This Creamy White Chicken Chili

This recipe delivers maximum flavor with minimal effort, making it ideal for busy weeknights when you need something warming and substantial. The hands-on time is surprisingly short—most of the cooking happens while the chili simmers unattended, allowing the spices to bloom and the flavors to develop.

Using rotisserie chicken or leftover cooked chicken turns this into a true 30-minute meal, and the ingredient list is straightforward with nothing exotic or hard to find. The creamy texture feels luxurious without being heavy, and the combination of protein-rich chicken and fiber-packed beans makes it genuinely filling.

Families appreciate how the mild green chilies provide flavor depth without overwhelming heat, though you can easily adjust the spice level to suit your crowd. The chili is naturally gluten-free and can be made lighter by swapping sour cream for Greek yogurt. Leftovers reheat beautifully and the flavors actually improve after a night in the refrigerator.

The toppings are where this really shines—fresh cilantro, creamy avocado, crunchy tortilla strips, and melted cheese transform each bowl into something special. It’s also a fantastic make-ahead option for meal prep or feeding a crowd at gatherings.

Ingredients for Creamy White Chicken Chili

I always use Great Northern beans for their creamy texture and mild flavor, but cannellini beans work just as well. When selecting green chilies, choose mild if you’re sensitive to heat or cooking for kids, and medium if you want a bit more kick without going overboard.

• 1 tbsp olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, minced
• 2 ½ cups low-sodium chicken broth
• 2 cans (4 oz each) diced green chilies (mild or medium)
• 1 ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (adjust for heat)
• Juice of ½ small lime
• 2 cans (15 oz each) Great Northern beans, drained and rinsed
• 1 cup frozen or fresh corn
• 2 heaping cups cooked chicken, shredded
• 1 cup sour cream (or plain Greek yogurt)
• Salt and black pepper, to taste

About the Chicken: Rotisserie chicken is my favorite shortcut here—one small rotisserie chicken yields the perfect amount of meat. Simply pull the meat from the breast and thighs, discarding the skin and bones. Leftover grilled, baked, or poached chicken also works beautifully. If you’re starting from raw, poach two large chicken breasts in salted water for 15 minutes, then shred once cool.

Bean Selection: Great Northern beans have a mild, slightly nutty flavor and creamy texture that purées smoothly. Cannellini beans are an excellent substitute with a similar texture. Navy beans work too, though they’re a bit smaller. Always drain and rinse canned beans to remove excess sodium and the starchy liquid.

Green Chilies: Canned diced green chilies are typically Anaheim or Hatch chilies that have been fire-roasted. They provide earthy, slightly smoky flavor without intense heat. The mild version has virtually no spice, while medium adds a gentle warmth. Don’t substitute jalapeños here unless you want significantly more heat.

Dairy Choices: Full-fat sour cream creates the richest, most velvety texture. Plain Greek yogurt lightens things up while adding protein and maintaining creaminess—go for full-fat or 2% for best results. Light sour cream works in a pinch but can curdle more easily if the chili gets too hot after adding it.

Spice Notes: Cumin is essential for that warm, earthy chili flavor. I prefer using ground cumin rather than whole seeds for even distribution. The cayenne is adjustable—start with less if you’re heat-sensitive and add more to taste at the end.

How to Make Creamy White Chicken Chili

The key technique here is puréeing some of the beans to create natural thickness and body without adding flour or heavy cream. In my experience, this method gives you the best texture while keeping the chili lighter and more nutritious.

1. Start with Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Add the chopped onion and cook for 3 to 5 minutes, stirring occasionally, until it softens and becomes translucent. The edges should just start to turn golden. Add the minced garlic and stir constantly for 30 seconds until fragrant—watch carefully so it doesn’t burn.
2. Build the Base: Pour in the chicken broth, both cans of diced green chilies with their liquid, cumin, paprika, oregano, cayenne pepper, and lime juice. Season with about ½ teaspoon of salt and several grinds of black pepper. Stir everything together and bring to a simmer. The mixture should smell aromatic and slightly spicy.
3. Create Creamy Texture: This is the secret step that transforms the chili. Drain and rinse both cans of beans. Scoop out about 1 to 1½ cups of the beans and place them in a food processor or blender. Add about ½ cup of the hot broth from the pot. Blend until completely smooth and creamy—this should take about 30 seconds. Pour this bean purée back into the pot and stir well. The broth will immediately thicken and take on a creamy appearance.
4. Add Remaining Ingredients: Add all the remaining whole beans and the corn to the pot. Stir to combine. Bring the mixture back to a gentle simmer, then reduce the heat to medium-low. Let it simmer uncovered for 15 to 20 minutes, stirring occasionally. The chili should thicken slightly as it cooks, and all the flavors will meld together beautifully. If you have more time, let it simmer for up to 30 minutes for even deeper flavor development.
5. Finish with Chicken and Cream: Remove the pot from the heat—this is important to prevent curdling. Stir in the shredded chicken and sour cream, mixing until the sour cream is fully incorporated and the chili looks uniformly creamy. The residual heat will warm the chicken through without overcooking it. Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.
6. Rest Before Serving: Let the chili sit for 5 minutes before serving. This brief rest allows the chicken to absorb some of the broth and the flavors to settle. If the chili seems too thick, thin it with a splash of chicken broth. If it’s too thin, let it simmer uncovered for a few more minutes before adding the dairy.

What to Serve with Creamy White Chicken Chili

This chili is hearty enough to stand alone, but the right accompaniments elevate it into a complete, satisfying meal. Focus on items that add texture and freshness.

Cornbread: Slightly sweet cornbread is the classic pairing with any chili. The crumbly texture and subtle sweetness balance the savory, spiced chili perfectly. Serve it warm with butter for the ultimate comfort food experience.

Tortilla Chips and Lime Wedges: Crunchy tortilla chips provide textural contrast and are perfect for scooping up the creamy chili. Fresh lime wedges add brightness—a squeeze right before eating really makes the flavors pop.

Mexican Street Corn Salad: A cold corn salad with cotija cheese, lime, and chili powder offers a refreshing counterpoint to the warm, creamy chili. The tangy, slightly spicy flavors complement without competing.

Simple Green Salad: A crisp lettuce salad with a cilantro-lime vinaigrette cuts through the richness of the chili. Keep it light with just lettuce, tomatoes, and a squeeze of lime for acidity.

Flour Tortillas: Warm flour tortillas work beautifully for making chili tacos or simply tearing off pieces to scoop up the chili. They’re softer and more neutral than cornbread, letting the chili remain the star.

Cilantro Lime Rice: Fluffy white rice tossed with fresh cilantro and lime juice makes the meal more filling and provides a neutral base that soaks up the flavorful broth. It’s especially good for those who want a heartier portion.

Avocado Slices: Creamy avocado slices or guacamole add richness and healthy fats while cooling down any heat from the chilies. They’re practically mandatory as a topping but work well as a side too.

Pro Tips & Variations

Bean Puréeing Technique: Use an immersion blender right in the pot if you have one—it’s faster and creates fewer dishes. Just blend a portion of the chili directly until partially smooth, leaving most of the beans whole for texture. This method gives you more control over the final consistency.

Chicken Alternatives: Turkey works beautifully in place of chicken, especially if you have Thanksgiving leftovers. Shredded pork shoulder also makes an interesting variation. For a vegetarian version, skip the chicken entirely and add an extra can of beans plus some diced zucchini or bell peppers.

Heat Level Adjustments: For spicier chili, add diced jalapeños with the onions or use hot green chilies instead of mild. A few dashes of hot sauce at the end also works. For milder chili, reduce or omit the cayenne and stick with mild green chilies.

Make It Lighter: Swap the sour cream for plain Greek yogurt to cut calories and add protein. Use reduced-fat cheese for topping. The chili is already naturally lighter than traditional beef chili, so these swaps keep it even more virtuous without sacrificing flavor.

Slow Cooker Method: Sauté the onions and garlic first, then transfer everything except the sour cream to a slow cooker. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Stir in the sour cream during the last 15 minutes with the lid off.

Instant Pot Adaptation: Use the sauté function for the onions and garlic, add all ingredients except dairy, and pressure cook on high for 10 minutes. Quick release, then stir in sour cream. This method intensifies the flavors even more.

Smoky Variation: Add 1 teaspoon of smoked paprika or a chipotle pepper in adobo sauce (minced) for a deeper, smokier flavor profile. This pairs especially well if you’re using fire-roasted corn.

Storage & Reheating Tips

Store leftover white chicken chili in airtight containers in the refrigerator for up to 4 days. The flavors deepen overnight, making day-two chili often taste even better than fresh. I portion mine into individual containers for easy weekday lunches.

For freezing, cool the chili completely before transferring to freezer-safe containers, leaving about an inch of headspace for expansion. It keeps well for up to 3 months. If possible, freeze the chili before adding the sour cream, as dairy can sometimes separate when frozen and thawed. You can always stir in fresh sour cream after reheating.

Thaw frozen chili overnight in the refrigerator for best results. If you’re short on time, you can defrost it in the microwave using the defrost setting, stirring occasionally to ensure even thawing.

Reheat on the stovetop over medium-low heat, stirring frequently to prevent sticking and scorching on the bottom. Add a splash of chicken broth or water if the chili has thickened too much. Heat until warmed through to at least 165°F, which usually takes 7 to 10 minutes.

For microwave reheating, place the desired portion in a microwave-safe bowl and cover loosely. Heat in 90-second intervals, stirring between each, until hot throughout. The sour cream may look slightly separated when cold but will incorporate smoothly once heated and stirred.

Leftover chili makes an excellent topping for baked potatoes, nachos, or even as a filling for quesadillas. The versatility of leftovers is one of the best parts of making a big batch.

Common Questions

Can I use chicken thighs instead of breasts? Absolutely. Chicken thighs stay moister and have more flavor than breasts, making them an excellent choice. Use about 1 pound of boneless, skinless thighs. The cooking and shredding process is identical.

Why does my sour cream look curdled? This happens when sour cream is added to chili that’s too hot or if the chili is reheated to a full boil after adding dairy. Always remove the pot from heat before stirring in sour cream, and when reheating, keep temperatures gentle. Greek yogurt is less prone to curdling if this is a recurring issue.

Can I make this spicier without adding heat? Add diced poblano peppers with the onions for flavor depth without significant heat. Fire-roasted corn, smoked paprika, or a splash of hot sauce at serving time also boost flavor complexity without making it burning hot.

What if I don’t have a blender or food processor? Use a potato masher to mash some of the beans directly in the pot. This creates a chunky-smooth texture that’s different but still delicious. Alternatively, use an immersion blender if you have one—it’s actually easier than transferring to a regular blender.

How do I prevent the beans from getting mushy? Don’t overcook the chili. Once you add the whole beans, 15 to 20 minutes of simmering is plenty. Canned beans are already fully cooked, so they just need time to absorb flavors. Stirring too vigorously can also break down beans, so stir gently.

Can I use fresh corn instead of frozen? Fresh corn works beautifully when it’s in season. Cut the kernels from 2 ears of corn and add them to the chili. Fresh corn adds a pleasant pop and sweetness that frozen corn can’t quite match.

This Creamy White Chicken Chili brings warmth and comfort to your table without the heaviness of traditional chili. The bright lime and green chili flavors keep it interesting, while the creamy texture makes every spoonful satisfying. Give this one a try when you need something cozy but not overly rich—it’s the perfect balance that’ll have everyone coming back for seconds.

Creamy White Chicken Chili

Light and creamy white chicken chili with green chilies, white beans, and a secret ingredient for velvety texture without heavy cream.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 small yellow onion chopped
• 2 cloves garlic minced
• 2.5 cups low-sodium chicken broth
• 2 cans diced green chilies 4 oz each, mild or medium
• 1.5 tsp ground cumin
• 0.5 tsp paprika
• 0.5 tsp dried oregano
• 0.25 tsp cayenne pepper adjust for heat preference
• 1 half lime juiced
• 2 cans Great Northern beans 15 oz each, drained and rinsed
• 1 cup frozen or fresh corn
• 2 cups cooked chicken heaping cups, shredded
• 1 cup sour cream or plain Greek yogurt
• salt and black pepper to taste

Equipment

• Large pot or Dutch oven
• Food processor or blender
• wooden spoon

Method

 

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onion and sauté for 3 to 5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds, stirring constantly.
2. Pour in chicken broth, both cans of green chilies with liquid, cumin, paprika, oregano, cayenne, and lime juice. Season with salt and pepper. Stir to combine and bring to a simmer.
3. Scoop out 1 to 1.5 cups of the drained beans and place in a food processor or blender. Add about 1/2 cup of the hot broth from the pot. Blend until completely smooth. Pour the bean puree back into the pot and stir well.
4. Add the remaining whole beans and corn to the pot. Stir to combine. Bring back to a gentle simmer, then reduce heat to medium-low. Simmer uncovered for 15 to 20 minutes, stirring occasionally, to allow flavors to meld.
5. Remove pot from heat. Stir in shredded chicken and sour cream, mixing until fully incorporated and creamy. The residual heat will warm the chicken through.
6. Let chili rest for 5 minutes before serving. Taste and adjust seasoning with additional salt, pepper, or cayenne as needed. Thin with chicken broth if too thick, or simmer longer if too thin.
7. Serve in bowls topped with fresh cilantro, shredded cheese, avocado, sour cream, and tortilla chips as desired.

Notes

Storage: Refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months, preferably before adding sour cream. Thaw overnight in refrigerator. Reheating: Reheat gently on stovetop over medium-low heat with splash of broth as needed. Microwave in 90-second intervals, stirring between. Keep temperature gentle to prevent dairy from curdling. Make-Ahead: Chili tastes better the next day as flavors develop. Can be made 1-2 days ahead. Substitutions: Use cannellini or navy beans instead of Great Northern. Turkey works in place of chicken. Greek yogurt can replace sour cream for lighter version. Variations: Add diced poblano peppers for depth. Use smoked paprika for smokier flavor. Add chipotle in adobo for spicy kick. Slow Cooker: Sauté aromatics first, then cook on low 4-6 hours. Add sour cream last 15 minutes.